▢ 1 ½ cup Shredded Zucchinis ▢ 1 cup All-purpose Flour ▢ ⅓ cup Cocoa Powder ▢ ½ tsp Baking Soda ▢ ½ tsp Baking Powder ▢ ½ tsp Salt ▢ 1 tsp Cinnamon ▢ ½ cup Apple Sauce ▢ 4-6 tbsp Almond Milk ▢ ¼ cup Olive Oil ▢ ⅔ cup Brown Sugar ▢ 1 tsp Vanilla Extract ▢ ⅓ cup Dark Chocolate Chips
Trim zucchini, keep the skin on, and shred on the smaller grating attachment of your hand grater.
Place the shredded zucchini in a clean kitchen towel, wrap and squeeze out their juice.
In a large bowl, whisk evenly together: flour, unsweetened cocoa powder, baking powder, baking soda, cinnamon, salt. Set aside.
In another mixing bowl, whisk apple sauce, almond milk, olive oil, brown sugar, and vanilla extract.
Add the shredded zucchinis and chocolate chips to the dry Vegan Chocolate Zucchini Bread ingredients.
Stir the dry Vegan Chocolate Zucchini Bread ingredients into the wet ingredients in 2 additions.
Transfer the Vegan Chocolate Zucchini Bread batter into a 9-inch loaf pan lined with parchment paper.
Bake the Zucchini Bread in the center rack of the oven preheated to 350°F (180°C) until a toothpick inserted in the center of the loaf comes out clean.
Prep Time: 15 minutes Cook Time: 50 minutes Makes: 12 Slices Calories: 165 kcal per Serving